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Grilled Salmon. Bacon, Peach, Corn, Asparagus Salad w/Thai Lime Vinaigrette – Anthony Salemme
Grilled Poached Wild-Caught Salmon with Bacon, Peaches, Corn, Asparagus Salad w/Thai Lime Vinaigrette – Anthony Salemme
By Anthony Salemme, contributing chef
Serves 4
This is great for the warm weather ahead. Its bright with lime juice and chilies, and very refreshing with the crunch of sliced peaches.
4 6-ounce wild caught salmon fillets
1/3 cup dry white wine
Spice mix
2 teaspoons lime zest
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon olive oil
Mix spices and butter until smooth then spread all over the salmon fillets.
Place salmon in a shallow roasting pan, pour in the wine. Cover with foil and place pan on a medium hot grill and steam for 15 minutes.
Remove from grill, uncover and cool down before refrigerating for 1 hour.
Salad
1 pound cooked asparagus, cut on the bias
4 peaches, stone removed and sliced
2 ears corn cooked and taken off the cob
1 red onion, peeled, sliced thin
6 ounces bacon cooked and chopped
6 ounces spring mix salad greens
Dressing
3 limes, juiced (about 1/3 cup of juice)
1 cup toasted peanut oil
2 garlic cloves, minced
1 shallot, minced
4 Tablespoons sugar
2 Tablespoons Thai fish sauce
1 teaspoon Thai chili paste
In a bowl mix all the dressing ingredients. Toss all the salad ingredients with the dressing and divide equally on 4 plates. Top with Salmon.
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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com